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–+ servings
white mac and cheese in a wooden bowl on a plate with a fork.

White Cheddar Mac and Cheese

Amanda
This white cheddar mac and cheese is the best stovetop mac and cheese recipe. Ready in just 20 minutes, this creamy mac and cheese is one the whole family will love.
5 from 2 votes
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Cook Time 20 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 708 kcal

Ingredients
  

  • 1 pound elbow macaroni
  • ¼ cup unsalted butter
  • ¼ cup all purpose flour
  • 2 cups whole milk
  • ½ cup heavy cream
  • 2 cups white cheddar cheese shredded
  • 4 ounces white american cheese cut into small pieces
  • ½ teaspoon ground mustard
  • ½ teaspoon garlic salt
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt

Instructions
 

  • Cook macaroni noodles in a large pot of boiling salted water according to package instructions. Drain and set aside. 
  • Return the pot to the stovetop and add butter. Heat over medium heat until the butter is melted. 
  • Once the butter has melted, sprinkle in flour and whisk to combine. Continue to whisk and cook for 2 minutes. 
  • Slowly add the milk while whisking until it is incorporated with the flour and butter mixture. Whisk in the heavy cream and continue to cook while stirring until the sauce thickens. This will take about 3-5 minutes. 
  • Remove the pot off of the heat and add in both cheeses, ground mustard, garlic salt, paprika, and kosher salt. Continue to stir until all of the cheese is melted. 
  • Add the cooked macaroni noodles and stir until they are coated with the cheese sauce and serve.

Notes

    • Grate your own cheese for a creamier sauce and better flavor. Pre-grated cheese has anti-caking agents in it which can affect both the flavor and texture of the sauce.
    • Cook noodles in boiling salted water. For 1 pound of pasta, use 4 quarts of water plus at least 1 Tablespoon of salt.
    • Let the roux cook so the flour is dissolved, but don't let it get too dark or it will change the color of the sauce.
    • Make sure to remove the sauce off of the heat to add the cheeses so they melt in slowly and doesn't clump.
 

Substitutions and Variations

    • Noodles - Use shells, rotini or penne.
    • Cheese - Yellow cheddar and American cheeses can be used instead. Fontina, provolone, havarti or gouda would also give this dish a great taste. 
    • Veggies - Add cooked peas, broccoli florets, green beans or asparagus.
    • Meat - Add shredded rotisserie chicken, meatballs, or smoked sausage.
    • Spicy - Add a few dashes of your favorite hot sauce with the other seasonings.
    • Baked - Pour the mac and cheese into a greased 9x13 baking dish and top with 1 cup of shredded white cheddar cheese and bake at 350˚ till the cheese is melted.
    • Dairy Free - Use dairy free or plant based substitutes for the butter and cheeses. The whole milk and heavy cream can be substitute with a plant based dairy free milk or cream.
 

Storage suggestions

Leftovers will keep for 3-5 days in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop over medium low heat. A little bit of milk can be added to help make it creamy again.

Nutrition

Serving: 1.33cupsCalories: 708kcalCarbohydrates: 66gProtein: 26gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 889mgPotassium: 362mgFiber: 3gSugar: 7gVitamin A: 1222IUVitamin C: 1mgCalcium: 593mgIron: 2mg
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